1 (13 oz.) evaporated milk
1 (3 oz.) lemon Jello
1 1/4 c. water (boiling)
1/3 c. honey
1/8 tsp. salt
3 tsp. lemon juice
Grated rind of 1 lemon
2 1/2 c. crushed graham crackers

Chill can of milk in a bowl thoroughly (overnight). dissolve Jello in water. Add honey, lemon rind, juice and salt. When almost set, beat milk until stiff. Whip Jello into mix. Spread 1/2 of crumbs in 9 x 13 inch pan. Pour lemon mixture in and cover with remaining crumbs. Serves: 8.